- • Vene Cress 1 punnet • Puff pastry 450g • Blueberries 350gr • Lemon curd 100gr • Ground almond 80gr • Melted butter 30gr • Caster sugar 2 tbs • Whole egg 1 each • Egg yolk 1 each • Water 1 tbsp • Salt 1 small pinch
- • Apricot jelly for glazing optional
Blueberry and lemon curd tart
Blueberry and lemon curd tart
50 min
Vene Cress
Makes 4 portions
Ingredients
Method
• Make the egg wash first by mixing the egg yolk, water, and salt together then keep aside until use.
• Lay the puff pastry with a rolling pin and make the square shape case, then brush with the egg wash and precook the base in an oven at 220c for 15 minutes.
• Meanwhile, using a mixing bowl, whisk together the ground almond with the whole egg, lemon curd and caster sugar.
• Fold gently the blueberries into the mix and fill the precooked puff pastry case.
• Cook cover at 180C for 20 to 25 minutes, let cool down and glaze (optional).
• Serve with some freshly cut Vene Cress.
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